Pumpkin Gnocchi with Butter Sauce
Pumpkin...so much more than just a Halloween prop! Here is it combined with home-made gnocchi and a delicious butter sauce!
Ingredients
Pumpkin/Squash
- ½ squash or pumpkin, sliced
- 50g butter
Gnocchi
- 50g butter
- 500g cooked potato, riced
- 150g plain flour
- 2 egg yolks
- 50g (or to taste) parmesan, grated
- Salt and pepper
Sauce
- 200g butter, diced
- 1 lemon juice
- 1 small bunch parsley, chopped
To serve
- Toasted pumpkin seeds
- 1 small bunch of sage
- Veg oil for frying
Method
- Heat the oven to 200°C. Fry the squash in butter in an ovenproof pan until coloured, season, then pop in the oven for 5 to 6 mins.
- Mix the potato, flour, parmesan and egg yolks together. Season then roll into sausages 2 cm thick by 20 cm long using a little extra flour. Cut into 3 cm pieces and then plunge into boiling water. Cook for 1 min then place into iced water.
- Heat a large frying and add the butter. When the butter is nut brown, add the lemon juice, cooked squash/pumpkin and parsley. Add the gnocchi, stir through, and season.
- Deep fry the sage leaves at 180°C until translucent – about 30 seconds.
- To serve, plate the squash, gnocchi and sauce, then scatter over the pumpkin seeds and sage leaves.
Ingredients
Pumpkin/Squash
- ½ squash or pumpkin, sliced
- 50g butter
Gnocchi
- 50g butter
- 500g cooked potato, riced
- 150g plain flour
- 2 egg yolks
- 50g (or to taste) parmesan, grated
- Salt and pepper
Sauce
- 200g butter, diced
- 1 lemon juice
- 1 small bunch parsley, chopped
To serve
- Toasted pumpkin seeds
- 1 small bunch of sage
- Veg oil for frying
Method
- Heat the oven to 200°C. Fry the squash in butter in an ovenproof pan until coloured, season, then pop in the oven for 5 to 6 mins.
- Mix the potato, flour, parmesan and egg yolks together. Season then roll into sausages 2 cm thick by 20 cm long using a little extra flour. Cut into 3 cm pieces and then plunge into boiling water. Cook for 1 min then place into iced water.
- Heat a large frying and add the butter. When the butter is nut brown, add the lemon juice, cooked squash/pumpkin and parsley. Add the gnocchi, stir through, and season.
- Deep fry the sage leaves at 180°C until translucent – about 30 seconds.
- To serve, plate the squash, gnocchi and sauce, then scatter over the pumpkin seeds and sage leaves.
